Date Cake


This a sweet, sticky date cake with a nutty tahini sauce on top. It's indulgent and satisfying.

Nutritional info
per serving

Calories 242
Fat 8g
Saturated fat 4g
Carbohydrates 41g
Sodium 204mg
Fiber 2g
Protein 4g
Cholesterol 42mg

Date Cake

1 (9*13-inch) cake; 16 pieces
Prep time: Cook time: Total time:


  • 8 dates(pitted and finely chopped)
  • [3/4] cup water
  • 1 tsp. baking soda
  • [3/4] cup sugar
  • [1/2] cup butter
  • 2 large eggs
  • 1 TB. vanilla extract
  • 2[1/2] cups all-purpose flour
  • [1/2] tsp. salt
  • [1/2] tsp. cinnamon
  • 2 tsp. baking powder
  • [3/4] cup confectioners' sugar
  • 3 TB. whole milk
  • 2 TB. tahini paste


Preheat the oven to 350ºF. Lightly coat a 9x13-inch cake pan or Bundt pan with cooking spray, and dust with about 2 tablespoons all-purpose flour.

In a medium saucepan over low heat, combine dates and water, and cook, stirring occasionally, for 5 minutes. Remove from heat.

Stir in baking soda, remove date mixture from the pan, and set aside to cool.

In a large bowl, and using an electric mixer on medium speed, blend cooled dates, sugar, butter, eggs, and vanilla extract for 2 minutes.

Add all-purpose flour, salt, cinnamon, and baking powder, blend for 2 more minutes.

Pour batter into the prepared pan, and bake for 35 minutes.

Cool cake completely.

In a small bowl, whisk together confectioners' sugar, whole milk, and tahini paste. If mixture is too thick, add another 1 tablespoon milk until it has the consistency of glaze.

When cake is cool, pour glaze over top, cut, and serve.

Mediterranean Morsel
This cake is sweet and dense. The tahini glaze adds a nutty flavor, which complements the sweetness of the dates. One thing to note is that dates are naturally very sweet, so try using them to sweeten other items, like cookies or tarts.

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